Breakfast Bread Pudding recipe
Here’s another great recipe from Barb Holland. Barb was promoting Ontario foods in the Cottage Kitchen on Saturday at the Spring Cottage Life Show. A dish like this, both impressive and easy, is a useful recipe to add to your cottage repertoire.
Breakfast Bread Pudding
This can be served for breakfast, brunch or dessert. Make the egg-bread mixture the night before. In the morning while the oven is preheating, add the fruit. Serve with a maple syrup or a dollop of vanilla yogurt.
4 stale or day-old croissants, about 8 oz (250 g)
4 Ontario eggs
2 tbsp granulated sugar (25 ml)
1 1/2 cups milk (375 ml)
1 tsp vanilla (5 ml)
2 cups sliced Ontario rhubarb (500 ml)
1 tsp fresh lemon juice (5 ml)
1/4 cup brown sugar (50 ml)
1. Cut croissants into 1 1/2″ (4 cm) pieces.
2. In a large bowl, whisk eggs with sugar, milk and vanilla. Add croissant pieces, mix gently and press under milk mixture. Cover and refrigerate 2 hours or overnight.
3. Preheat oven to 375°F (190°C). Butter an 8 cup (2 L) baking dish.
4. Toss rhubarb with lemon juice and brown sugar and gently stir into bread mixture. Spoon into baking dish. Bake until puffed and bubbly, 30 to 35 minutes. Let stand about 10 minutes before serving. Serve warm.
- Try this when blueberries are in season.
- Other types of bread can be used in place of croissants; use about 8 cups (2 L) cubed bread.